Low-Fat Chicken Fingers Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces skinless, boneless chicken-breast halves1 egg, slightly beaten1 tablespoon honey1 teaspoon prepared mustard2 cups cornflakes, finely crushedDash of black pepper
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
Serving Size: Makes 4 servings of 3 oz.
Number of Servings: 4
Recipe submitted by SparkPeople user FITNESSMAGAZINE.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
Serving Size: Makes 4 servings of 3 oz.
Number of Servings: 4
Recipe submitted by SparkPeople user FITNESSMAGAZINE.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 2.0 g
- Cholesterol: 105.0 mg
- Sodium: 365.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.7 g
- Protein: 23.8 g
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